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Short Ribs with Creamy Polenta and Fried Eggs
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Olive oil
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1 Tbsp.
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Short ribs
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Approx. 2-3 lbs.
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8 ribs
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| Onions, diced |
2 oz. |
1/2 cup |
| Carrots, peeled and diced |
2 oz. |
1/2 cup |
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Red wine
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8 oz.
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1 cup |
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Veal or beef stock
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32 oz
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1 qt.
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| Bay leaves |
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2 leaves
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Fresh rosemary
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2 sprigs |
| Fresh thyme |
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2 sprigs |
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Salt
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To taste
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Polenta
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| Cream |
16 oz. |
2 cups |
| Water |
16 oz. |
2 cups |
| Butter |
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1 Tbsp. |
| Cornmeal, medium grain |
6 oz. |
1 cup |
| Salt and Pepper |
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To taste |
| Mascarpone cheese |
4 oz. |
1/2 cup
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| Shredded Parmesan cheese |
2 oz. |
1/2 cup
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Eggs
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12 large |
DIRECTIONS
- In a large stock pot or sauté pan over medium-high heat, brown short ribs on all sides in olive oil. Remove ribs to plate; set aside.
- Add onions and carrots, sauté until tender, about 5 minutes. Add wine, bring to simmer and reduce liquid by one-fourth, about 10 to 15 minutes. Add stock, bay leaves, rosemary, thyme, salt and ribs; cover and simmer for 1-1/2 to 2 hours (or bake at 225oF for 3 to 4 hours) until meat is tender and pulls away from bone. Remove ribs from sauce; shred slightly and keep warm.
- Skim the fat from sauce, then reduce sauce until slightly thick over low heat, about 20 minutes.
- Make polenta: Heat cream, water and butter until boiling. Slowly whisk in the cornmeal; reduce heat to low. Season with salt and pepper. Whisk cornmeal every few minutes until creamy and thick, about 10 to 15 minutes. Whisk in mascarpone and Parmesan; taste and season again, if desired.
- For each serving, spoon 1/3 cup polenta onto the center of the plate and top with about 2 oz. short ribs. Fry each egg in pan until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard); place on short ribs. Spoon 1/2 cup sauce around and over egg. Serve immediately.
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